For The Classic Pizza Dough
200ml Cold Water + 4 tsp
‘00’ Flour or Strong White Flour, plus extra for dusting
3.5g Fast Action Dried Yeast
1tsp Fine Sea Salt
For The Tomato Sauce
1tbsp Olive Oil
1 Onion, finely chopped
1 Celery Stick, finely chopped
½ Carrot, finely chopped
1tsp Fine Sea Salt
Freshly Ground Black Pepper
1 Garlic Clove
800g Cans of Good-Quality Whole Plum Tomatoes
1tsp Sugar (optional)
I like to use half ‘00’ flour and half strong white flour, but you can use all of one or the other. Be warned, though, that if you use all ‘00’ flour you will probably need to add a little extra, as otherwise it will be a very wet dough that might be hard to work with. I always make this dough at least 24 hours in advance of using it.
For The Classic Pizza Dough
For The Tomato Sauce
- words: Philip Dennhardt & Kristin Jensen
- pictures: Mowie Kay
- styling: Emily Kidd, Maud Eden & Jo Harris
You may also like
Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Pan fried king scallops with minted pea purée & crispy Parma ham
Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com
Lemon meringue gâteau
Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...